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Power Breakfast Salad
5 from 3 votes

Power Breakfast Salad

Thanks to this truly amazing Rocket and Lentil Breakfast Salad you can now get a nice big bowl of fresh greens for breakfast, lunch and dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 260kcal


  • 5 ounces fresh arugula
  • 1 English cucumber chopped
  • 2 cups cherry tomatoes halved OR 2 large heirloom tomatoes, cut into wedges
  • 1 cup cooked and cooled beluga lentils
  • 1 avocados pitted and sliced
  • ¼ cup slivered almonds or sunflower seeds
  • ½ cup pomegranate arils
  • 4 large eggs- hard boiled soft boiled or poached
  • 1 large lemons
  • Olive oil
  • salt + pepper to taste

Fresh Herbs

  • chopped dill
  • mint
  • parsley


  • Bring a pot of water to a boil.
  • As the water comes to a boil, start assembling the salad ingredients into one large salad bowl or individual serving bowls. Start with a bed of fresh arugula and follow with chopped English cucumber, tomatoes of choice, cooked and cooled beluga lentils*, avocado, almonds and/or sunflower seeds, pomegranate arils and finally, fresh herbs.
  • To cook the eggs, reduce heat to a simmer and carefully lower the eggs into the water. Allow the eggs to simmer for 6-8 minutes. Remove from the water and immediately run cold water over the top to stop cooking. Peel and cut in half and transfer to salad bowls.
  • Drizzle salad(s) with fresh lemon juice, a little olive oil and salt and pepper, to taste. Toss everything together and serve with fresh, crusty, buttered bread.


Calories: 260kcal | Carbohydrates: 19g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 188mg | Sodium: 156mg | Potassium: 858mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1615IU | Vitamin C: 45.8mg | Calcium: 133mg | Iron: 2.7mg
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